ASIAN BEEF WITH SNOW PEAS
Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.
Provided by MARBALET
Categories World Cuisine Recipes Asian Chinese
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
- Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 9.7 g, Cholesterol 39.1 mg, Fat 10 g, Fiber 1.5 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 710.8 mg, Sugar 5.5 g
SNOW PEAS & BEEF STIR-FRY
Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes., Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef., In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender., Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 863mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
BEEF WITH SNOW PEAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
- Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate.
- Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
- Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.
CHILI BEEF STIR-FRY WITH SCALLIONS AND SNOW PEAS
Provided by Aida Mollenkamp
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
- Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.
- Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.
Nutrition Facts : Calories 436 calorie, Fat 20.5 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 1162 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 37 grams, Sugar 12 grams
BEEF WITH SNOW PEAS
This is great! I found this on allrecipes.com and it was submitted by Holly. It is so easy and tastes like take-out!
Provided by Kim127
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch.
- Set aside.
- Heat oil in wok or skillet over medium high heat.
- Stir-fry ginger and garlic for 30 seconds.
- Add the steak and stir-fry for 2 minutes or until evenly browned.
- Add the snow peas and stir-fry for an additional 3 minutes.
- Add the soy sauce mixture, bring to a boil, stirring constantly.
- Lower heat and simmer until the sauce is thick and smooth.
- Serve immediately.
FILIPINO BEEF STIR-FRY
This is an easy Pinoy recipe if you don't have much time. The beef can be sliced and marinated ahead of time making the meat even tastier. Eat the dish alone or serve with rice. Use a tender cut such as New York steak or prime rib.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 3h
Yield 4
Number Of Ingredients 15
Steps:
- Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.
- Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.
- Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 26.5 g, Cholesterol 65.8 mg, Fat 20.6 g, Fiber 6.3 g, Protein 39.1 g, SaturatedFat 5 g, Sodium 652.2 mg, Sugar 11.7 g
BEEF WITH SNOW PEAS STIR FRY - PIONEER WOMAN RECIPE - (3.8/5)
Provided by lindaauman
Number Of Ingredients 15
Steps:
- In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside. Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds and get as much color on them as possible. Remove to a plate. Add remainder of vegetables; stir and saute about a minute. Remove to plate with snow peas. Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate. Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and vegetables. Stir over high heat for 30 seconds, and then turn off the heat. Check seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.
STIR-FRIED BEEF AND SUGAR SNAP PEAS
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams
STIR-FRIED BEEF WITH SNOW PEAS & CARROTS
Make and share this Stir-Fried Beef With Snow Peas & Carrots recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce, cornstarch, sherry, and sugar in a large bowl; add beef and stir to coat.
- Let stand at least 15 minutes.
- Heat large skillet or wok over high heat; when hot, add vegetable oil.
- Stir-fry beef 2 minutes.
- Add vegetables and stir-fry an additional 1 to 2 minutes or until beef loses its red color.
- Serve immediately.
BEEF, SHIITAKE, AND SNOW PEA STIR-FRY
Provided by Bon Appétit Test Kitchen
Categories Beef Mushroom Stir-Fry Kid-Friendly Quick & Easy Low Cal High Fiber Dinner Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.
SNOW PEA STIR FRY
When my children were growing up, I had difficulty getting them to eat green vegetables. This recipe changed their minds. They liked the crisp-tender pea pods and tasty sauce.-Pam Rahmer, Phillips, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Nutrition Facts : Calories 108 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 235mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BEEF AND SNOW PEA STIR-FRY
Using just a few flavorful ingredients and a quick-cooking cut of meat shaves time off your mealtime efforts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a wok or large skillet, heat 1 tablespoon oil over medium-high. Add steak in a single layer, season with salt. Cook, stirring, until just cooked through, 2 minutes. Transfer steak to a plate.
- Add remaining tablespoon oil, ginger, and garlic and cook until fragrant, 1 minute. Add snow peas and cook, stirring, 2 minutes. Add hoisin and stir to combine. Return steak and any accumulated juices to wok along with lime juice and toss to coat; season with salt and sprinkle with cilantro.
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- Cut beef into thin slices and then marinating with marinating ingredients and cornstarch, except sesame oil. Set aside for at least 15 minutes. Mix in sesame oil just before frying.
- Heat the pan firstly and then add oil. When the oil becomes slightly hot, spread beef slices in. Let them stay for a while and do a quick fry until they turn pale.
- Transfer the beef out and leave only 1 tablespoon of cooking oil in pan. Slow down the fire, place garlic and snow peas in. Fry for half minutes until just cooked.
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